Baked Bean Pie
Recipe submitted by Judy Hughey
My mother made this recipe for many years. She loved it and so do we. I have been making it also for years. It is a fairly large recipe, but keeps a week in refrierator.
Bean and Beef Pie
1 pound ground beef
2 tsp minced garlic
1 can condensed bean with bacon soup, undiluted
8 ounces thick and chunky picante sauce
1/4 cup cornstarch
1 T chopped fresh parsley (I use dried)
1 can red beans, rinsed and drained (or kidney)
3/4 cup shredded cheddar
1/4 cup green onions, sliced (or sweet white)
Pastry for double-crust pie
In skillet, cook beef and garlic until beef is browned, drain. In a large bowl, combine soup, picante sauce, cornstarch, parsley; mix. Fold in beans, cheese, onions, and beef mixture. Line pie plate with bottom pastry. Fill with bean mixture (mound slightly higher in center). Top with remaining pastry, seal edges. Cut slits on top crust. Bake at 400 degrees for 35 minutes. Let stand for 5 minutes before serving. Serves 8.